Need an appetizer to bring to Thanksgiving dinner this year? I've made this dip a few times, and every time I make it people ask right away for the recipe. I could send them to a post back from 2009, back when I had about 1.5 blog readers, or I could re-post it now, for the handful of new followers I've gained in 2+ years of blogging :-) I've also gained slightly better photography skills, and when I say slightly, I mean I got a big camera and took a 4 hour outdoor class in 90 degree heat with Kelly that we bought with a Groupon and I want to feel like I'm getting my money's worth.
So anyway - this dip. I made it for my office's Thanksgiving pot luck yesterday and a lot of people remembered that I had made last year too. It really is SO good and could be used as not only an appetizer, but an interesting side dish, or even could be a vegetarian entree, filled in pitas. That sounds good. Maybe I should do that with the leftovers second batch that I made and is in my fridge.
You can play around with the ingredients based on what you have or what herbs you like. Last time I used green onions, dried dill, and fresh basil, this time, I used fresh dill, fresh parsley, and green onions. You could also add pine nuts, capers, garbanzo beans...whatever you like.
Feta Salsa
Recipe Source: Smitten Kitchen
Ingredients:
2/3 cup feta cheese
2/3 cup sundried tomatoes in oil (I drain and rinse mine first)
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons fresh parsley
2 chopped scallions
1/4 cup extra virgin olive oil
Directions:
Combine everything in large bowl. Add desired amount of olive oil. No need for salt + pepper; the feta and olives provide plenty of salt. Serve with pita chips or corn chips.
Do you have a tried and true appetizer recipe? Link away!
I have one and it also uses feta: http://allrecipes.com/recipe/avocado-feta-salsa/detail.aspx
ReplyDeleteIt was really great to meet you last night! I have a recipe for buffalo chikn dip that I have made several times in the last few months. Nothing fancy, but delicious and disappears quickly: http://betterwithveggies.com/2011/10/recipe-buffalo-chikn-dip-veganmofo/
ReplyDelete*The pictures on this are not awesome, but don't let that stop you. :)
This looks delicious and I will definitely be trying it soon!
ReplyDeleteI have a tried and true cheese ball which isn't posted yet. Cranberry Orange Cheese Ball. 1 block cream cheese, zest of 1 orange, 1 pkg. craisins, 1/2 tsp garlic powder, walnuts to coat. Mix everything but walnuts and roll into a ball. Roll the ball in walnuts and devour with crackers :)
I completely forgot I used to make a similar dip. It's so good! Thanks for the reminder just in tome for holiday party season. Love the dill you used in it!
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